Monday, June 8, 2015

I'm going to take a hind quarter of a deer and make a ham - bone in. With hogs, I salt them for 21 days, take them out and wash them, then use a sugar cane, red pepper & honey cure and let it hang at 38 degrees until ready.

Can I use this same procedure on a whole deer quarter, or do you suggest something else?

Hello Dave,

Old-fashioned dry-cured hams! Yes sir, you can process those venison hams in the same exact fashion but you'll find that the drying process will be a little shorter because of the moisture content difference between pork and venison.

Pork contains a higher moisture content and takes longer to dry. If you really want to speed up the process, you can smoke those hams up to an internal temperature of 138°F and hold that temperature for 1 hour. Then remove that well-smoked ham from the smoker and hang in the cooler to finish the drying process. I like this step because it speeds up the drying time and adds that great smoked flavor.